Kobe Wagyu, or Kobe-gyu (“gyu” indicates meat that has already been butchered) is famous all over the world to such an extent that even in Italy the word Wagyu is often not even known and this meat is simply called Kobe .

On this page we will go in depth to better understand what Kobe Wagyu is, we will reveal its secrets and we will debunk myths and legends about it.

NB : Wagyu Company is the official and certified distributor of Kobe meat. If you are interested in trying or using Kobe beef, get in touch with us.


wa = Japan

Gyu = meat (already slaughtered)

Ushi = beef before slaughter

Tajima ushi = Tajima beef before slaughter

Tajima gyu = Tajima beef

Kobe ushi = does not exist because a Tajima ushi, after being slaughtered and passing the selection, will become kobe gyu.

Kobe gyu = among Tajima steers, those selected after slaughter become Kobe gyu.

The standard selection parameters are established by the Kobe Meat Distribution Promotion Council Consortium.

Here are some of the selection rules:

1) Purity of pedigree (father, mother, grandfather and grandmother) in addition to being born in Kobe must have been raised in Kobe.

2) In a Kobe beef the half carcase cannot exceed a certain weight (the growth must be as natural and spontaneous as possible), if the weight is superior at a certain number of kg the meat will be compromised and will not become Kobe gyu.

3) Only the meat with marbling grade 4 (BMS 6-7) or 5 (BMS 8-9-10-11-12) can be included in the Kobe selection (for the "selection" scroll down)

Our products